Aubergine And Courgette Salad

Pop the aubergine on another baking tray and drizzle with oil, season with salt and pepper. Roast the aubergine on the top shelf until soft and golden, 15-20 mins.

Meanwhile, halve the tomatoes and pop them in a large bowl. Season with salt and pepper, then add the balsamic vinegar, honey and olive oil (see ingredients for amount). Mix to combine, then set aside.

Heat a large frying pan on medium-high heat (no oil). Once hot, lay in the courgette slices and fry until charred, 2-3 mins on each side. TIP: Do this in batches if your pan is small. Once charred, remove the courgette to a large bowl and season with salt and pepper.

Pop your frying pan back on medium-high heat and add a drizzle of oil. Lay in the bacon rashers and fry until they’re crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll.